贝达葡萄汁澄清工艺的研究

Reasearch on Clarify Process of Beida Grape Juice

分别用澄清剂法、离心法、过滤法,以透光率、果胶残余量、沉淀量为指标,对贝达葡萄汁澄清工艺进行研究,结果表明葡萄汁澄清的效果因其澄清工艺不同而存在差异。应用的几种澄清剂中,效果最好的是蛋清粉,当添加量达到60 mg/L时,透光率为61.3%。当果胶酶添加量达到0.28 g/L时,果汁透光率最大,果胶呈阴性反应,表明果胶酶将果胶完全分解,此外对澄清度具有明显影响的还有温度。采用物理澄清法进行研究时,澄清效果为过滤-离心法>过滤>离心法,且过滤-离心法是所有的澄清方法里效果最好的,透光率为63.5%。澄清工艺可以选择蛋清粉澄清法与过滤-离心澄清法相结合,将葡萄原汁加入60 mg/L蛋清粉在20℃下澄清8 h,再进行过滤,最后进行离心(转速为3 000 r/20 min)澄清。

Using method of pectin enzyme,egg white powder,bentonite clarifying method,tannins,gelatin,centrifugation,filtration,with light transmittance,residual amount of pectin,precipitation amount as an index,study of beida grape juiceclarification technology,results showed that the grape juice clarification effect because of its clear differences between the differentprocess. In several clarifying agent,egg white powder works best,adding amount to 60 mg/L,light transmittance was61.3%. Pectinase content is 0.28 g/L,juice transmittance was the largest,pectin were negative,indicates that pectic substanceshave been completely decomposed,and temperature on the clarification degree had obvious effect. Physical clarificationmethod for research,clarify the effect of filter - centrifugal 〉 filter 〉 centrifugal,and filter-centrifugal was best in all theclarification method,light transmittance was 63.5%. Clarification and filtering technology can choose egg white powder to clarifymethod-centrifugal clarification method,adding grape juice to 60 mg/L egg white powder clarify under 20 ℃,8 h,filtering,finally the centrifugal clarification （3 000 r/min） .